Braised Pork Rice Roll

Overview

Recently, I have become addicted to rice rolls. I stewed a pot of braised pork, cut it into small cubes and sprinkled it on the rice rolls. The braised pork that northerners love to eat is paired with the rice rolls that southerners love. Don’t be too delicious, don’t be too delicious, because it is so delicious that I can’t get it. The speed of making rice rolls can’t keep up with the speed of eating. . .

Tags

• snacks
• cantonese cuisine
• summer recipes
• braised pork
• clear water
• oyster sauce
• special rice roll powder
• special soy sauce for rice rolls
• sugar
• chopped green onion
• ginger
• green onions
• vegetable oil
• water

Ingredients

Steps

1. 1 Prepare all the ingredients, dice the braised pork, wash and chop the green onions

   

2. 2 Mix 100 grams of rice roll special powder with 250 grams of water

   

3. 3 Use a silicone brush on the stainless steel plate. Brush it with a little corn oil, but not too much. If there is too much oil on the plate, the batter will run to one side

   

4. 4 Every time before scooping out the rice noodles, stir the rice noodles well to prevent the rice noodles from sinking to the bottom. Pour a spoonful of rice noodles into the plate. A spoonful of rice noodles is about 35 to 40 grams. This amount is just right. Too much rice rolls will make the rice rolls too thick and affect the taste

   

5. 5 Put water in the pot and bring to a boil over high heat. Shake the plate from side to side so that the batter can cover the plate as much as possible. Put the plate into the pot. I placed it unevenly and a little slanted. There is no grate in the pot, so the plate just stuck in the pot. The diameter of the wok is about 32cm

   

6. 6 Sprinkle with braised pork cubes and chopped green onion

   

7. 7 Cover the pot and steam over high heat for 1 to 2 minutes. When you open the lid and see big bubbles in the batter, it means it's cooked. Use tongs to take out the plate

   

8. 8 Use a scraper to scrape up the rice rolls from both sides along the bottom of the plate. My son is waiting next to him, scoops out a strip of rice rolls, and eats it immediately. It is very soft and has a great texture when eaten while it is hot. You can eat it faster than you can make it

   

9. 9 Make all the rice rolls in sequence, place them on a plate and serve

   

10. 10 Sauce is indispensable for eating rice rolls. Prepare a little green onion and ginger, 25 ml of special soy sauce for rice rolls, a little sugar, a small spoon of oyster sauce, 100 ml of water, and an appropriate amount of vegetable oil; mix the soy sauce, water, sugar, and oyster sauce in a bowl and set aside

    

11. 11 Put vegetable oil in the pot, add onion and ginger and fry over low heat until fragrant, then add the mixed sauce and bring to a boil. If you don’t want to do this, the easiest way is to mix soy sauce, sugar and sesame oil thoroughly;

    

12. 12 Pour the sauce on it and eat the braised pork rolls, it tastes great;